“I’ve never gotten so many compliments on something I’ve made! My girlfriends could not get enough of this recipe”
These German Potato Pancakes, or Kartoffelpuffer, are a classic comfort food. Shredded potatoes are combined with simple ingredients and fried until golden brown and crispy on the outside, yet tender on the inside. They’re traditionally served with applesauce or sour cream.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Gold potatoes | 6 |
| Eggs, Large | 2 |
| Flour | 2 Tbsp |
| Pepper | ¼ tsp |
| Salt | ½ tsp |
| Onion (finely chopped) | ½ cup |
| Baking powder | ¼ tsp |
| Vegetable oil | ¼ cup (for frying) |
Instructions:
- Combine ingredients: Place the shredded gold potatoes, large eggs, flour, pepper, salt, finely chopped onion, and baking powder into a large bowl.
- Knead the mixture: Use your hands to knead the ingredients together well until they are completely combined and form a cohesive batter.
- Heat the oil: Heat the vegetable oil in a skillet over medium-high heat on the stovetop. The oil should be hot enough to sizzle when a small drop of the potato mixture is added.
- Form and fry pancakes: Drop the potato mixture into the heated oil in small ¼ cup portions, shaping them into pancake-like rounds. Be careful not to overcrowd the skillet; cook in batches if necessary.
- Cook until golden brown: Cook the potato pancakes for a few minutes on each side, until they are golden brown and crispy. This usually takes about 3-5 minutes per side, depending on the heat and thickness of the pancakes.
- Drain excess oil: Once cooked, carefully remove the potato pancakes from the skillet and place them on a plate lined with paper towels to drain any excess oil.
- Serve: Serve the German Potato Pancakes immediately while they are still warm and crispy. They are traditionally enjoyed with applesauce or sour cream for dipping. Enjoy!
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